Sunday, January 23, 2011

Buttermilk Brownies

Recipe from: Addie Halfmann, Nicolet College cooking class
Servings: 20
Preparation Time: 20 minutes
Start to Finish Time: 25 minutes-45 minutes

Desert I have made this for Claire's basketball team, post game.

1/2 cup butter or margarine
1/2 cup vegetable oil
1/4 cup unsweetened cocoa
1 cup water
2 cups granulated sugar
2 cups flour
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup butter or margarine
1/4 cup unsweetened cocoa
1/3 cup buttermilk
1/8 teaspoon salt
4 cups powdered sugar
1 teaspoon vanilla
1/2 cup pecans, chopped, optional

  1. Preheat oven to 350 degrees. Lightly grease and flour large jelly roll pan (about 10X16X1 1 inches); set aside.
  2. In a small sauce pan over medium heat, combine butter, oil, cocoa, and water; bring to boil, stirring frequently. Boil 1 minute;
  3. set aside.
  4. In large bowl, combine sugar, flour, baking soda and salt; blend with a wire whisk. With spoon, stir in buttermilk, eggs, and
  5. vanilla; blend thoroughly. Slowly add warm cocoa mixture; blend well. Pour into prepared pan; bake in preheated oven 20 to
  6. 25 minutes, until wooden pick inserted in center comes out clean. Cool on wire rack 5 minutes.
  7. About 10 minutes before the brownies are done, prepare frosting. In small saucepan over medium heat, combine butter,
  8. cocoa, buttermilk and salt; bring to boil, stirring frequently.
  9. Remove from heat; cool 5 minutes. Gradually add powdered sugar, beating with electric mixer until smooth and creamy.
  10. Add vanilla; mix well. (Frosting will be slightly runny.) Spread evenly over hot brownies. Sprinkle pecans over frosting, if
  11. desired. Cool to room temperature before cutting.
Yield: 40 2 inch brownies

No comments:

Post a Comment